Baked Potato Skins Crispy Cheddar
These baked potato skins are extra crispy with melted cheddar, Monterey Jack, bacon, and green onions for a delicious appetizer everyone will enjoy.
Equipment
- 1 baking sheet
- 1 fork
- 1 microwave-safe bowl for melting butter
- 1 spoon
- 1 pastry brush for brushing butter mixture
Ingredients
- 6 small to medium Russet potatoes
- 1½ tablespoons canola oil or olive oil
- sea salt to taste
- 3 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup finely shredded cheddar cheese
- ½ cup finely shredded Monterey Jack cheese
- 4 slices bacon crispy cooked and chopped
- 1 green onion finely sliced
- sour cream optional for serving
Instructions
- Preheat the oven to 375°F.
- Scrub and dry the potatoes. Pierce each potato 8-10 times with a fork.
- Rub potatoes with oil and sprinkle generously with sea salt. Place on a baking sheet.
- Bake potatoes for 50-60 minutes until tender. Let cool until handleable.
- Increase oven temperature to 450°F.
- Cut each potato in half lengthwise. Scoop out the flesh, leaving ¼ to ½ inch of potato inside the skin.
- Melt butter and whisk in garlic powder and onion powder.
- Brush the butter mixture over both sides of the potato skins.
- Place skins on the baking sheet and bake for 10 minutes. Flip and bake another 10 minutes.
- Top skins with cheddar, Monterey Jack, and chopped bacon.
- Bake for 5 more minutes until cheese melts.
- Garnish with sliced green onions and sour cream if desired. Serve immediately.
Notes
- Coating potatoes with oil and salt prior to baking ensures crispy skins.
- Save scooped potato for side dishes like mashed potato cakes.
- Best served fresh but can be reheated in oven or microwave.
- Pipe sour cream on skins for party presentation.
- Store leftovers airtight in refrigerator.